So, if you’re thinking that bigger is always better and like to have the best equipment for everything you do then the Judge is equipped for you. The Judge 5FT Rotisserie is equipped with 8 Stainless Rotisserie racks and 3 Stainless grilling grates. 4 additional Stainless Rotisserie racks can be added for additional cooking surface. The Judge 5FT can be ordered with several trailer options or with legs and mounting pads. Whether competing in a competition or catering for a large party, it is always good to have the Judge on your side.
6588 sq/in
936 sq/in of grilling surface
4-8 Stainless Steel Rotisserie Upper Racks 54 x 9 1/2
4 Stainless Steel Rotisserie Lower Racks 54 x 11 1/2
3 Stainless Steel Grilling Racks 16 x 19 1/2
Or
3 Stainless Steel Flat Racks 59 x 34
1 Stainless Steel Flat Rack 59 x 32
3 Stainless Steel Grilling Racks 16 x 19 ½
2200 sq/in
4 Stainless Steel Racks 21” x 21”
2 Stainless Steel Racks 21” x 11”
Smokebox/Firebox 60”W x 56”D
Overall 80”W x 165”L x 69”H (top of stack and tongue in place)
Smokebox/Firebox 24”W x 24”D x 43”H
Overall 33”W x 33”D x 48”H (top of stack)
2400 lbs.
Judge 5FT Towing with Rotisserie
Judge 5FT Towing with Flat Racks
Judge 5FT with Legs and Mounting Pads
Stainless Pellet Systems
Thermostat Controlled, Pilot Light Spark Ignition Propane/Gas System
Custom Options Available
Custom Fit Cover
Stainless Rotisserie Racks
Stainless Flat Racks
Spare Tire Mount
Spare Tire
Stack Extensions
Butterfly Stack Extensions
BBQ Guru Power Draft System
Bar-Be-Cube:
12ea – Boston Butt 5 – 6lb
225* – 10 hours
250* – 8 – 8 1/2 hours
12ea – 5 – 6lb Butts will serve 120-130 (4) oz servings
Judge 5FT:
56ea – Boston Butts 6-7lb
225* – 10 ½ – 11 hours
250* – 8 ½ – 9 hours
Cooks Note: Cook times are based on 6 – 7lb Boston Butts, larger butts (8 – 9lbs) will require additional time. In some cases, up to 1 ½ hour more and will reduce the number of butts the unit will hold. That’s the reason the 6 – 7lb butts work the best.
Cooks Note: Always make sure to have your pit preheated. A lower temperature will help with the yield, less shrinkage.
Bar-Be-Cube:
12ea – Flat Brisket 5 – 6lb
225* – 8 1/2 – 9 hours
250* – 7 1/2 – 8 hours
12ea – 5 – 6lb Flat Briskets will serve 120-130 (4) ounce servings
Cooks Note: 215* – 225* is the perfect temperature for small smokers. Always remember it takes small amounts of wood.
Judge 5FT:
32ea – Whole Briskets 9-12lb (4per rack – 8 racks)
225* – 9 ½ – 10 hours
250* – 8 ½ – 9 hours
40ea – Flat Briskets 6-7lb (5per rack – 8 racks)
225* – 7 – 7 ¾ hours
250* – 6 – 6 ¾ hours
Cooks Note: Lower temperature will help with the yield, less shrinkage. Times may vary slightly depending on the thickness of the flats. I always cook my briskets fat side down. It just seems to help with self-basting.
Bar-Be-Cube:
Slabs St Louis style Ribs
20 slabs – 2.25 down
Judge 5FT:
Saint Louis Style Ribs
48 slabs – 2.25 down using 8 Rotisserie racks
72 slabs – 2.25 down using 12 Rotisserie racks
225* – 4 ½ – 5 ¼ hours
250* – 3 ¾ – 4 ½ hours
275* – 3 ¼ – 3 ¾ hours
Commercial Application\Catering using the back – back method doubles the number of slabs
(96) and (144)
Bar-Be-Cube:
25 slabs – 2.00 – 2.25 down
225* – 4 – 4 3/4 hours
250* – 3 3/4 – 4 hours
20 slabs of ribs will serve 60 (1/3) slab servings
25 slabs of ribs will serve 75 (1/3) slab servings
Cooks Note: Remember to always rotate your racks
Judge 5FT:
72 slabs – 2.00 down using 8 Rotisserie racks
108 slabs – 2.00 down using 12 Rotisserie racks
225* – 4 ½ – 5 ¼ hours
250* – 3 ¾ – 4 ½ hours
275* – 3 ¼ – 3 ¾ hours
Commercial Application\Catering using the back – back method doubles the number of slabs (144) and (216)
Cooks Note: Times and temperatures are based on 8 rotisserie racks – 6 slabs – total 48 slabs
(Saint Louis Style) or the 8 rotisserie racks – 9 slabs – total 72 slabs (Baby backs). Times are based on a preheated unit. Times are also based on no wrapping. I believe the 250* temperature works the best for cooking ribs on the Judge. There’s a lot of area to keep hot, the extra 25* seems to make a big difference.
Bar-Be-Cube:
20ea – Pork Loin 5 – 6lb
225* – 1 1/2 – 2 hours
250* – 3 3/4 – 4 hours
Judge 5FT:
Cooks Note: You can cook enough tenderloin to feed 600 – 700 people easy. I like to mix and match tenderloins and chicken.
Cooks Note: When mixing and matching different meats, make sure to divide your smoker appropriately. You don’t want your chicken dripping on anything but chicken.
Bar-Be-Cube:
30ea – Half Chicken
225* – 2 3/4 – 3 1/4 hours
250* – 2 1/4 – 2 3/4 hours
15-18ea – Whole Chickens 3 – 3.5lb
Judge 5FT:
56ea – Whole chicken 3 – 3.5lbs using 8 Rotisserie Racks
80ea Half chicken using 8 Rotisserie Racks
120ea Half chicken using 12 Rotisserie Racks
225* – 3 ½ – 4 hours
250* – 3 – 3 ½ hours (Best temperature for cooking chicken)
275* – 2 ¾ – 3 hours
Cooks Note: These times and temperatures are based on using 8 racks. When using 12 racks you’ll need to add ¾ – 1 hour to the cooking time. One other note, when using 12 racks I place the ½ chickens on the bottom racks and whole chickens on the top.
Cooks Note: I cook my chickens to 170*, the government likes you to cook them till they reach 180*. You’ll have to be the judge on this one.
Cooks Note: I like cooking whole chickens, the meat stays extremely moist. 48 Whole chickens will feed over 150 people. I like to mix and match ½ chickens – ½ pork loin, makes for a meal, and the cooking times are similar.
Bar-Be-Cube:
120ea – Chicken Thighs
130 – 140ea Chicken Legs
225* – 1 – 1 1/2 hours
250* – 1 1/2 – 2 hours
Cooks Note: Always cook the chicken to 170* and make sure the juices are running clear.
Bar-Be-Cube:
200ea (4oz links)
225* – 3/4 – 1 1/4 hours
250* – 1/2 – 1 hours
250* – 1 1/2 – 2 hours
Judge 5FT:
320 – 400 Sausages (4oz links) using 8 Rotisserie racks
480 – 600 Sausages (4oz links) using 12 Rotisserie racks
225* – 1 ½ – 1 ¾ hours
250* – 1 – 1 ¼ hour (Best temperature for cooking sausage)
275* – ¾ – 1 hours
Cooks Note: These times and temperatures are based on 40 sausages to a rack. When cooking the 50 sausage option you’ll need to add 20-30 minutes.
Cooks Note: You can feed 400 – 500 people with one cooking in less than 2 hours and the smoker does the work. Now that’s a real deal.
Bar-Be-Cube:
9ea – 7 – 9lb Bone-in Turkey Breast
225* – 5 – 5 1/2 hours or till breast reaches 170*
Judge 5FT:
36 – 42ea – Bone-in Turkey Breast 7-9lb
225* – 5 ½ – 6 ¼ hours
250* – 4 ½ – 5 ¼ hours
275* – 4 – 4 ½ hours (Temperature is almost too hot, it seems to dry out the breast quickly, even if the breast has been brined.)
Bar-Be-Cube:
6ea – Turkeys (12 -14#) 6 – 6 3/4 hours or until the breast reaches 170*.